Sourdough Pop Tarts
Homemade sourdough pop tarts are a great way to use up that sourdough discard and create an amazing homemade treat for your family. Customize the filling as well as the glazes to suit your family's favorite flavors.
Servings 6 pop tarts
Ingredients
CRUST
- 1 cup all purpose flour
- 8 tablespoon unsalted butter as cold as possible
- 1/2 teaspoon salt
- 2 tablespoons granulated sugar
- 1/2 cup sourdough discard
- 1 teaspoon white vinegar
GLAZE
- 1/2 cup powdered sugar
- 1 teaspoon water
FILLINGS
- 1-2 tbsp Nutella, Strawberry Jam, or Cookie Butter per pop tart
Instructions
Dough
- In a large bowl(you can also do this right on the counter if you prefer), add the all purpose flour, sugar and salt. Into that you will grate the cold butter. I like to use a cheese grater for this step.
- Using a fork or a pastry cutter, cut the butter into the flour mixture until it all begins to form large crumbles. ( this is similar to pie crust)
- The next step is to add the sourdough discard and the vinegar to the mixture and use your bench scraper or a fork to mix the dough together. I then like to use my hands to form it into a nice ball.
- Next, you will want to form this into a rectangle shape. At this point you want to wrap it in plastic wrap and put it in the fridge for at least one hour to chill. You can keep it refrigerated for up to 24 hours, which can help the sourdough to break down the gluten proteins.
Assembly
- Once its been chilled, you want to roll it out on a floured surface. BEFORE YOU DO THAT PREHEAT YOUR OVEN TO 350 DEGREES.Using a rolling pin, roll the dough out into a rectangle shape with about 1/8 inch thickness. Using a sharp knife or pizza cutter, cut the dough into equal strips and then cut across the opposite way to create rectangles. I prefer to make them a bit larger, but you can make them smaller if you want.
- Brush the edges of the dough with egg wash and add 2 tablespoons of your filling of choice. Lay a rectangle over the top and use a fork to press and seal the edges. Brush the top of each poptart with egg wash.Set them on a parchment lined baking sheet. Bake them in the oven for 25 minutes or until the top is golden brown.Remove the pop tarts from the pan and let them cool on the cooling rack. The filling will be super hot so let it cool.
Glaze
- Once the pop tarts are cool we can add the glaze. Use a small bowl for this. If you want to use a standard powdered sugar glaze, whisk powdered sugar and water together until thick and smooth. You will not need much. I would start with 1/2 cup powdered sugar and 1 tablespoon of water.
- If you want to make a custom glaze like the Nutella glaze I made, you want to melt the Nutella in the microwave with some milk. Try 1/4 cup Nutella, 1 tbsp milk. Then add some powdered sugar to get that crust on the top.
- Store in an airtight container. Freeze for up to three months. I would recommend freezing without the glaze and adding it once you reheat them. You can reheat them in the air fryer.